Serves: 4

INGREDIENTS:

• 1 bunch scallions
• 1 pound skinless boneless chicken thighs
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 3 tbsp. coconut oil
• 1 red bell pepper and 1 stalk of celery, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 tbsp. finely chopped peeled fresh ginger
• 1/4 tsp. dried hot red-pepper flakes
• 3/4 cup chicken broth
• 1 1/2 tbsp. fish sauce
• 1 1/2 teaspoons arrowroot flour
• 1/2 cup salted roasted whole cashews

INSTRUCTIONS:

1. Chop scallions and separate green and white parts.
2. Pat chicken dry and cut into 3/4-inch pieces, then season with salt and pepper.
3. Heat a wok or a skillet over high heat. Add oil and then stir-fry the chicken until cooked through, which usually takes 3 to 4 minutes. Transfer the chicken to a plate.
4. In the same wok or skillet, add garlic, bell pepper, celery, ginger, red-pepper flakes, and scallion whites. Stir-fry until the peppers are just tender, which takes about 4 to 5 minutes.
5. Mix together the chicken broth, fish sauce, and arrowroot flour in a bowl, then stir this mixture into the vegetables in the wok.
6. Reduce the heat and let the mixture simmer, stirring occasionally, until it thickens.
7. Stir in cashews, scallion greens, and the cooked chicken along with any juices from the plate. Mix everything well and let it simmer for a few more minutes until heated through and the flavors are well combined.
8. Serve and enjoy!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

here are some variations of the stir-fried chicken with cashews recipe:

1. Vegetarian Version: Replace the chicken with extra-firm tofu or tempeh for a vegetarian option. Marinate the tofu/tempeh with soy sauce or your favorite vegan sauce for added flavor.
2. Spicy Thai Basil Chicken: Add Thai basil leaves to the stir-fry for a delicious Thai twist. Increase the amount of dried hot red-pepper flakes for extra spiciness.
3. Asian-Inspired Stir-Fry: Use sliced shiitake mushrooms, baby corn, and snap peas instead of celery and bell pepper. Add a splash of soy sauce and sesame oil for an authentic Asian flavor.
4. Cashew Chicken Lettuce Wraps: Serve the stir-fried chicken and cashews in lettuce leaves for a light and refreshing meal. Top with chopped scallions and a drizzle of hoisin sauce for extra flavor.
5. Sweet and Sour Chicken: Make a sweet and sour sauce using pineapple juice, rice vinegar, ketchup, and brown sugar. Toss the cooked chicken and cashews in the sauce for a tangy and sweet flavor.
6. Lemon Garlic Chicken: Skip the fish sauce and use lemon juice and garlic for a zesty and aromatic variation. Garnish with fresh parsley for a burst of color and flavor.
7. Coconut Cashew Chicken: Replace the chicken broth with coconut milk and add a tablespoon of red curry paste for a creamy and coconutty twist.
8. Orange Ginger Chicken: Substitute the fish sauce with orange juice and add grated ginger for a citrusy and aromatic taste. Sprinkle with sesame seeds before serving.
9. Szechuan Style Chicken: Use Szechuan peppercorns and chili paste to add heat and authentic Szechuan flavor to the dish. Add diced water chestnuts for extra crunch.
10. Mongolian Chicken: Make a savory Mongolian sauce with soy sauce, hoisin sauce, brown sugar, and grated garlic. Toss the cooked chicken and cashews in the sauce for a rich and flavorful meal.